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Cinnamon Roll Coffee Cakes

By: Tracey Sorrentino  
"The would house smelled wonderful whenever my mom made these mouth-watering coffee cakes. Now, I bake them for holidays and special gatherings. They also make great gifts. -Tracy Sorrentino Commerce, Michigan"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 248 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 48 servings
 

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 1/3 cups warm water (110 degrees to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees F)
  • 1 cup butter, melted
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5 1/2 cups all-purpose flour
  • FILLING:
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups chopped pecans
  • ICING:
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

Directions

  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12-in. x 8-in. rectangle. In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
  3. Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.
  4. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by RALWATTAR 
The dough is GREAT--not sticky when rolling and stays moist after baking. I doubled the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2008 by somethingdifferentagain?! 
I had to add another approx cup of flour to this dough (to not be sticky) I am not sure why.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by mg5555 
Very tasty! Easy to prepare. Great as is,but can be easily modified to suit anyone's taste.... MORE

 
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